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EEEEEATSCON Festival returns to Forest Hills Stadium

Michael Perlman on October 12, 2022

Martha Stewart visits Forest Hills

By Michael Perlman

mperlman@queensledger.com

Culinary sensation Dan ‘Grossy’ Pelosi with the legendary Martha Stewart at EEEEEATSCON, Photo by Michael Perlman.

EEEEEATSCON can be considered a festival like no other, especially at the nearly 100-year-old Forest Hills Stadium, a breeding ground for tennis and music history.

After a three-year hiatus due to the pandemic, the festival made a strong comeback, building upon the success of the 2018 and 2019 events.

Throughout the afternoon of Oct. 8 and 9, an estimated 10,000 guests made their way through the stadium and its accompanying grounds, where every turn had a surprise in store.

With 32 restaurants, families and friends discovered a highly curated selection of culturally diverse foods that are both locally and nationally sourced.

Additionally, they dined to the beat of unique bands and a DJ, enjoyed activities, picked up souvenirs and attended presentations by industry pioneers and culinary and creative professionals, including the legendary Martha Stewart.

“This is a special event for The Infatuation and Chase Sapphire, since we really take the time to consider the community experience,” said Michael Sinatra, chief of staff of The Infatuation x Zagat. “Ensuring that we have a wide offering of food representing so many different cultures, interesting panel discussions that merge food and culture, and some incredible entertainment, make it a truly unique experience.”

Sinatra pinpointed behind-the-scenes facts. “The Infatuation curates all of these restaurants using insights from our food writers across NYC, the U.S., and London. We’re not just bringing any Cuban sandwich up from Miami, but rather we connect with our Miami writer and ask what the best option is, as in this case, Sanguich De Miami. The same can be said for our options from Los Angeles, London and beyond.”

The festival is the product of imaginative teamwork. “In some ways, we’re planning for these events throughout the year, as we do it with our partners at Chase Sapphire in Los Angeles in the spring and Forest Hills in the fall,” Sinatra said. In 2021, The Infatuation was acquired by JPMorgan Chase & Co. “The aim was accelerating their investment in dining, and it further demonstrates JPMorgan Chase’s commitment to meeting customers where they are with exceptional benefits, useful content and one-of-a-kind experiences. Consumers can expect to see more partnerships between the brands, as we continue to grow together,” he continued.

A family enjoying simple pleasures alongside The Infatuation backdrop, Photo by Michael Perlman.

Food vendors felt like a “who’s who” in the culinary industry.

Apollo Bagels, whose team originated in June with sourdough bagels in Williamsburg, is now popularizing their bagel halves with toppings including lox, heirloom tomatoes and red onions.

All the way from L.A. is Harold & Belle’s, which has a 50+ year history, and they are renowned for classic Creole dishes.

Shake Shack x Hoppers marks an exclusive EEEEEATSCON duo featuring the London-based Sri Lankan restaurant.

Attendees were advised to anticipate a burger with spice, curry and punchy flavors.

West African style grain bowls were also on the menu, thanks to Teranga in East Harlem.

Friendly service at the classic Sally’s Apizza, Photo by Michael Perlman.

The legendary Sally’s Apizza was established in 1938 in New Haven, CT, and served scrumptious brick oven pizza, earning it a spot in the “Pizza, A Love Story” documentary.

Detroit-style pizza could be found by visiting the kiosk of the Williamsburg-based Ace’s Pizza.

If one was craving home-style South Indian specialties, Semma made the cut and is rated a Best New Restaurant of 2021.

Not so far away, Zaab Zaab came from Elmhurst to serve highly regarded Isan dishes from northeastern Thailand, prepared with chilies, herbs and lemongrass.

The vibe further comes alive through guests from not only New York, but numerous states.

Dr. Jaimee Hazel of Jamaica, Queens attended with her mother, Dr. Donna Elam, and her daughter Jazzi Rhodes. “The highlights were trying food from all around the country and some from NYC that I never heard of, but the best experience was exploring the event with my mother and daughter. We had a blast at the La Croix experience. We acted like kids at a carnival and received some nice swag in the process,” she said.

As for the presentations, she added, “I learned that Martha Stewart is a down-to-earth person and willing to share her culinary expertise with anyone who asks.”

When she thinks of EEEEEATSCON, “unique” immediately comes to mind.

Swinging with Aperol Spritz, Photo by Michael Perlman.

“People from different cultural backgrounds, living in all boroughs, from all walks of life, were able to mingle in a beautiful setting while being unified by their common love of food and merriment,” Hazel said.

“I passed this train stop multiple times and never knew Forest Hills Stadium existed,” she continued. “What a gem. I look forward to attending more events.”

“It’s so great to be able to attend events like this literally in our own backyard,” said East Meadow resident Jhoesly Santana, who attended with friends Tim and Carmellie and brother-in-law Irfan.

Santana enjoyed the exposure to great food from all over without having to leave NYC.

“We came prepared with a list of places to try, but were pleasantly surprised with the additional places. The best parts included the authenticity of The Wiener’s Circle crew featuring the best hotdog I ever had, the Peppa’s Jerk pork, and the catfish nuggets at Harold and Belle’s, and I don’t even eat seafood, so that should tell you a lot.”

Santana took pride in how a multitude of vendors set up their stations creatively, as well as the exclusive collaborations, several bars, various lounges and performances.

“There was always something going on. We were having drinks while waiting in line and could watch the marching bands or The W.A.F.F.L.E. Crew dance, or take pictures with the decorative displays which made everything interactive. The caviar lounge was also very nice.”

First-time festival attendee Rosa Maria Lazon of Forest Hills enjoyed the afternoon with her family.

She said, “It is a unique event that offers and supports diversity, where there is something for everyone to enjoy. It is meaningful for such a historic site as Forest Hills Stadium to host it.”

She praised the variety of food, the music, the DJs, emcee, the drummers, the drinks and ice cream, topped with delightful, sunny weather.

Another resident, Joseph Gasso attended with friends. His highlights included the Wiggle Room pop-up, which featured house cocktails such as the Slam Dunk Disco with mezcal, under a disco ball, and having big eyes for variety.

He said, “This is an affordable festival for foodies that’s coordinated by one of the most reputable food sources, The Infatuation. I loved that most of the food vendors were close to the entrance. There was plenty of space to walk around and the vibe was great. This was my third EEEEEATSCON and I can’t wait to come back.”

The lineup of musicians transcended attendees to far corners of the world.

The sensational FogoAzul surprises guests, Photo by Michael Perlman.

On Saturday, as patrons were sitting at picnic tables on the stadium’s court, dining in the exclusive Chase lounge, or making their way up to the multi-tiered food kiosks on the stadium’s stage, FogoAzul NYC offered one of the most rhythmic experiences.

Based in Queens, they are characterized as NYC’s all women/non-binary Brazilian American drumline.

They feel that “music and rhythm is in every human, if you give them the means, very loudly.” On average, they perform at 150 events annually, including parades.

Red Baraat, which originated in Brooklyn, prides itself on initiating unity and joy, and consolidates hard-driving North Indian bhangra with hip-hop, raw punk and jazz elements.

Also from Brooklyn, the nine-piece band, Brass Queens, draws inspiration from New Orleans music with modern pop.

Some of their performance spots include “Good Morning America” and the 2021 Met Gala.

Another show-stopper, W.A.F.F.L.E. Crew (We Are Family For Life Entertainment), made its way around the stadium campus.

They explained, “In the LiteFeet dance community, there are different teams; we knew with the platform of dancing on the subway, we can start our own. What makes us unique is everyone’s individuality and talents. We are great by ourselves, but better together.”

DJs played various genres including Latin, hip-hop, 1980s rock and dance, thanks to DJ OP!, DJ Matthew Law, DJ Perly and DJ Lovelisa.

Saturday’s guest speakers included Martha Stewart, Bun B and Black Thought of the Rappers Who Cook panel, whereas on Sunday, Hasan Minhaj and Ramy Youssef were also attractions.

Bun B is known for impacting the hip-hop scene over 25 years ago as one half of the acclaimed UGK.

Black Thought is co-founder of “The Roots” and is a most prolific voice in hip-hop, who won three Grammy Awards.

Minhaj originated the weekly Netflix comedy series, “Patriot Act,” with Hasan Minhaj.

Award-winning Egyptian-American Youssef is a comedian and actor who produces and stars in “Ramy,” a popular Hulu show.

Not a seat was left empty when it came to Martha Stewart, who spoke in a tent for over 45 minutes, which also consisted of a Q&A session.

She is an Emmy Award recipient TV show host and an entrepreneur who founded the first multi-channel lifestyle company, Martha Stewart Living Omnimedia, and is also a best-selling author of 100 lifestyle books.

She maximizes everyday living by capturing audiences with cooking, gardening, healthy living, pet care and collecting among other topics.

“One of my mottos is to learn something new every day,” said Stewart. “I have a new show coming out on Roku. We signed a new contract for 39 shows a year for the next three years. It’s divided between cooking, holiday and gardening. Talking to interesting people every day is so important to me.”

She also discussed The Martha Stewart Podcast on iHeart.

“I’ve had everybody from Snoop, who I find extremely interesting, to Kris Jenner, Clive Davis, who’s an old friend. I try to get people that I actually know. I want to talk to them about what they’re doing and what interests me about what they’re doing. Sometimes we go over an hour and a half or almost two hours, and I don’t even realize that we’ve been talking so long. When that happens, you know you had a good conversation.”

When asked if there is a form of media that she has yet to tackle such as a documentary, she responded, “Well, I’m working on that. You’re going to love this documentary. Netflix bought it. It will come out within a year.”

It will be produced by R.J. Cutler, who is associated with Billie Eilish and also focuses on legends such as Elton John.

“It’s unusual, but then the fictionalized version will come out after that. It will be me exaggerating my life. It hasn’t been announced yet, but wait for that,” she continued.

Andre’s Hungarian Bakery: A cornerstone for generations

Michael Perlman on October 11, 2022

A taste of Hungary in Forest Hills

By Michael Perlman

mperlman@queensledger.com

One mom and pop shop that reads NYC all over it is Andre’s Hungarian Bakery, which has enticed palates with authenticity for generations.

This cultural gem has welcomed patrons since 1976 at 100-28 Queens Boulevard in Forest Hills, and today it is one of the last-of-its-kind traditional kosher bakeries, especially for Queens.

Their slogan, “Where pastry is art,” comes alive as soon as patrons encounter the window display and enter the small, yet charming and nostalgic shop, where the experienced staff complements the culinary experience with a smile.

Rose Heimann (1919-2018), who emigrated from Hungary, is the original owner who achieved the American Dream.

“She asked me what I should name it, and I said to name it ‘Andre’s Hungarian Strudels & Pastries,’” her 73-year-old son, Andre Heimann, said.

With much faith, she granted life to an empty storefront, and as of 1981, he entered the business and they both became faces of the community.

The ambiance features cases and shelves of Hungarian pastries, stained glass fixtures and bricks, and shelves of native collectibles with a tributary photo of “Grandma Rose.”

“I’ve kept the bakers and all of the old recipes and traditions of the holidays alive,” Heimann said. “She deserves all the credit in the world, and the fact that the Forest Hills mom and pop shop is there after 40 years, is something very few stores can say. People took Andre’s home for the holidays and they still are.”

Despite today’s rise in chains and shift in real estate values, the ownership and staff at Andre’s, who considers themselves “a family,” is determined to persevere by continuing to bake Hungarian pastries by hand the old-fashioned way, while using the finest ingredients.

Fatima Auwar, Tino Melendez, Lucio Carlos behind delectable Hungarian pastries.

At the time that Andre’s opened its doors, the neighborhood was dotted by kosher and traditional bakeries, delis and butchers, including Jay Dee Bakery, Evelyn’s Bake Shop, Peter Pan, Sandy’s Surf Delicatessen, Boulevard Delicatessen, Ben’s Best, Glick’s, and Lazar’s.

Traditional favorites that are bursting with flavor are plentiful and include blueberry, plum and apple pies, Napoleon, rugelach, babka, strudel, Sacher torte, Dobos torte, croissants, Linzer tarts, fruit squares, danishes, assorted cookies, floden and beigli.

To become better acquainted, babka is a sweet yeast cake swirled with either chocolate or cinnamon raisin.

Their classic rugelach features nuts, raisins and a mix of apricot and raspberry jelly, whereas chocolate rugelach offers a rich chocolate filling and a hint of hazelnut.

Classic Rugalech

Layers of walnut and poppy seed come together with prune lekvar on top, if one is craving for Floden.

An artful beigli pastry consists of sweet yeast bread, complemented by dense walnut or poppy seed filling.

Sacher torte is a dense chocolate sponge cake with chocolate glazing and layers of apricot jam and finely grounded nuts, invented by Franz Sacher in 1832 for Prince Metternich of Vienna.

Dobos torte is a layered sponge cake with chocolate buttercream, topped off with caramel, and named after Hungarian chef József C. Dobos, a Budapest delicatessen owner who invented it in 1885.

Adding to traditions, Andre helped develop an online presence in relatively recent times, which included shipping baked goods countrywide.

The website further engages patrons with a behind-the-scenes clip titled, “Making Strudel.”

This legendary dessert is prepared on a long table and features a light and flaky crust with sweet or savory fillings.

According to the staff, “Making strudel is a form of art that takes years to perfect,” and they owe much gratitude toward Andre for one-on-one training.

Andre was born in 1948 in Újpest, the Fourth District in Budapest.

“In 1949, my parents left, since many Jews wanted to leave Europe after WWII. I grew up in Brazil and Caracas, Venezuela, and then we ended up in the Bronx,” Heimann said.

“In 1962, I started seventh grade here. My younger brother was born in Brazil. My parents came here with a suitcase and two kids to start a life. Coming to America was not easy,” he continued. “They didn’t speak the language, but they were willing to work. She had a drive to succeed.”

Rose & her son, Andre Heimann on her birthday in 2010.

His mother once lived in Elmhurst.

Andre reminisced about opening day, which was prior to Thanksgiving in 1976. “It was a huge hit. There were lines. It was a very Jewish neighborhood. Those were the golden years, and there was a demand and products spoke for themselves.”

Linking the past to the present, he said, “Everything is made the old-fashioned way. Nothing is mechanized or bought frozen. Everything is touched by hand.”

He continued, “The key in the bakery business is selling fresh pastries, or you won’t get a return.”

Prior to 1976, his mother Rose was an employee at another famous bakery, Mrs. Herbst’s Homemade Strudels & Pastries, which was located at 1443 Third Avenue in Manhattan, but replaced with a residence. “Her first paycheck was $1.10 an hour in 1966. That was minimum wage. Imagine working for that,” Heimann explained.

Mrs Herbst’s in the 1930s, where Rose Heimann began working.

“She worked in Yorkville, which had many Germans and Hungarians. She was there for over 10 years before opening up the little shop you see in Forest Hills. She took one of the best bakers to come and work with her, Mr. Hans, who was German. He ordered all the supplies, had the recipes and did all the baking. She also took along the strudel lady, who would come two to three times a week. She had to come in the evening, since you don’t have the space.”

After Andre’s father passed away in 1981 and as a result of the old-time baker passing away, it motivated him to become more involved.

“I was very eager to help my mother. I never worked in a bakery, but had to start from scratch. I taught myself, but there were also many Hungarian and German bakers willing to teach me,” he said. “At that time, everyone had a little recipe book. You couldn’t Google recipes. I had to put in a lot of hours to get to the point to bake everything in the store.”

In those years, there were trained bakers who worked in Europe prior to emigrating, Andre recalled. “There was a little more respect and it was easy to find Hungarian bakers,” he said.

Rose Heimann at Andre’s circa early 1990s.

As a businessman, he then felt determined to build upon his recipe for success.

Two blocks east of Andre’s, he owned the Jet Age-inspired Empress Diner in the 1980s and applied a Hungarian twist (now demolished), and then in the early 1990s, briefly owned Andre’s Café on Restaurant Row.

In 2004, he opened a branch at 1631 2nd Avenue, later renamed Budapest Café, which specializes in traditional entrees, strudels, crepes, wine, espresso and cappuccino.

At 1049 1st Avenue is Andre’s Hungarian Strudels & Pastries.

“I took pride in quality products, these businesses and the fact that I could make everything, since at one time I couldn’t,” he said.

Andre recalls his mother as an unbelievably dedicated, strong woman, partially motivated by his father, who had a few businesses overseas that were unsuccessful.

“They don’t make that breed anymore. She was there from opening until closing, every single day. Whenever someone came into the store, whether it was at 8 a.m. or 8 p.m., she would still be there. She was a tough cookie. I don’t think you’ll find that dedication anymore,” he said. “She worked full-time in the bakery until she was 89 and passed away at 99. It was her oxygen. I would work in the back with the bakers as she would work in the front with the customers, handling the cash. She made sure everyone got fresh pastries, every single day.”

Today’s staff continues to keep the tradition alive.

“We keep the old recipes. Everything is old-school, the way it was over 40 years ago, and that’s why people keep coming here,” said front manager Fatima Auwar, a nearly nine-year employee. “I know a lot of customers for a long time, and I feel very happy.”

She is most tempted by their chocolate croissants and Sacher torte.

Tino Melendez and his brother, Eric Melendez, dedicate much of their energy toward operating the business.

Tino, who held his current position for the past two years, but worked with Andre for many more, pinpointed a key ingredient.

“We feel at home like a family,” he said. “Andre and the chefs taught us how to bake everything from scratch.”

His favorite pastries are Napoleon and plum pie. He is often in the back, ensuring that the baking supplies are spotless and ready for the next order.

The head baker, Jaime Vasquez, has a long history at Andre’s, which dates back nearly three decades. Second-hand baker, Lucio Carlos, has been a mainstay for six years.

When it comes to his favorite pastries, he said, “I don’t have a choice” and chuckled, but then selected a traditional seven-layer cake.

“I work eight hours daily and six days a week, and I aim for the best quality,” he continued.

For a taste of Hungary in Forest Hills, place your order at (347) 935-3120 or say “hello” to the crew in person.

Ice Cream Window: ‘Different, but still the same’

webadmin on September 15, 2022

By Stephanie Meditz

news@queensledger.com 

At the height of the COVID-19 pandemic, Ice Cream Window served scoops of happiness to the community such that it became a permanent fixture. 

Intended as a three-week pop-up in Karlssonwilker design studio, the shop brought Ridgewood’s original immigrant populations together by experimenting with traditional cultural flavors in its ice cream. 

Karlssonwilker, originally headquartered in Manhattan, moved to Ridgewood when a developer bought out multiple neighboring properties. 

“We knew that our days were numbered as well, and that they would tear down these whole buildings and build a skyscraper,” said Elisabeth Smolarz, Karlssonwilker photographer and founder of Ice Cream Window. 

Born in Poland and raised in Germany, Smolarz knew of the large Polish and German-speaking communities in Ridgewood, as well as its overall population increase over the last few years. 

With the help of some friends in the area, she bought the new Karlssonwilker design studio space on Woodward Avenue, along with the apartment above it. 

While renovating the building’s facade, Smolarz recalled her time living in Gowanus and saw the need for some kind of outdoor component. 

“It had a bench outside. It was very dark inside, so I would oftentimes sit outside and work or read,” she said. “What was lovely about that, being outside, was that I met all the neighbors immediately. I knew everyone on my block within a few months.” 

This goal is what prompted the installment of a window, and for a while, Smolarz wondered what to do with it. 

In 2019, she visited Lady Moo Moo in Bedford-Stuyvesant, an ice cream shop that serves its ice cream out of a window for customers to eat outside. 

“I tasted the ice cream and said, ‘Wow. This ice cream is amazing. I think this is the best ice cream I’ve ever had,’” Smolarz said. 

Smolarz’s daughter was born in January 2020, followed by the start of the pandemic. 

“Motherhood just became extremely lonely,” she said. “There were no mom groups. We had a digital one and it was nice, but you just couldn’t really connect with anybody.” 

During her many walks with her new baby that summer, she thought to follow Lady Moo Moo’s business model and temporarily use Karlssonwilker’s window to serve ice cream at a social distance. 

In August 2020, Ice Cream Window was born as a pop-up, with the ice cream delivered by Lady Moo Moo. 

Smolarz met many of her new neighbors in Ridgewood, and after the pop-up ended, they approached her on the street and asked when she would sell ice cream again. 

By popular demand, she agreed to reopen the shop for at least another year. 

Smolarz solicited the help of other local businesses such as Topos Bookstore Cafe, Millers and Makers, Porcelain and Plein Air to turn Ice Cream Window into a permanent shop. 

This past summer, Ice Cream Window collaborated with the longtime Ridgewood staple, Rudy’s Pastry Shop to sell ice cream sandwiches made with chocolate chip cookies. 

“That’s what’s beautiful about Ridgewood, that it is a community,” she said. “You can ask anyone for help, and people will help you.” 

Smolarz gives back to the community in various ways, such as cooking traditional Polish dishes at Woodbine’s free Sunday dinners. 

Most notably, though, she works to ensure that Ice Cream Window brings something new to Ridgewood without alienating its longtime residents, rather making them feel at home. 

“The flavors relate to the community, and to us personally,” she said, referencing her husband and the Karlssonwilker team. “We kind of channel our childhoods here.” 

Waldmeister, a traditional German flavor, has been well loved in Ridgewood for a long time.

For instance, one of Ice Cream Window’s specials is waldmeister, or sweet woodruff, a popular German flavor that was served in Ridgewood a long time ago. 

Ridgewood’s older Gottschee population can easily recognize the pumpkin seed oil that distinguishes Ice Cream Window’s styrian ice cream. 

“We have family in Vienna…so we first found out about it in Vienna when we were cooking dinner and then they served us vanilla ice cream with roasted pine nuts and a drizzle of pumpkin seed oil,” Smolarz said. 

Whenever she goes to visit them, she brings back authentic pumpkin seed oil for the ice cream. 

Ice Cream Window serves huge amounts of joy through one small window.

Hris, a flavor based on an Icelandic malt chocolate candy, is a nod to Hjalti Karlsson’s Icelandic heritage. 

Smolarz’s favorite flavor, “mak,” is based on a Polish poppy seed roll with a sugary lemon glaze called makowiec. 

Ice Cream Window also offers linden-flavored ice cream reminiscent of Smolarz’s childhood, but only during certain months in the spring.

“There was this moment, like end of May, early June, when all the linden trees were blooming in Ridgewood,” Smolarz said. “And I just love the smell so much. So during that time, we always make linden ice cream just to celebrate the season.” 

Other flavors in the rotation include dulce de leche, lucuma, lychee, matcha and red bean along with the typical vanilla and chocolate. 

Because Ice Cream Window uses such a small space within Karlssonwilker, its flavors are on rotation. 

“We’re trying to have flavors that kind of go beyond what’s familiar to us,” Smolarz said. “We kind of think, what else would the community like? And it’s very easy, Queens is the most diverse place on this planet, I think.” 

Ice Cream Window’s Instagram account, @icecreamwindow, has been an important tool to learn more about community members and foster a fun atmosphere. 

As a photographer for Karlssonwilker and photography instructor at the Pratt Institute in Brooklyn, Smolarz loves to see customers post pictures of their ice cream. 

The star of the account, however, is a bright orange puppet, lovingly called “the window puppet,” that makes an appearance in every post announcing the flavors of the week. 

“Maybe next year when we get really good at puppetry, we’ll have a puppet theater for the kids,” Smolarz said. 

Because of her own daughter, Smolarz always works to include children in the fun of Ice Cream Window. 

She especially loves to see them try new, unknown flavors when vanilla or chocolate are not offered. 

“It’s always very sweet how, next time they come, they say, ‘I want a scoop of lucuma,’ or ‘I want a scoop of waldmeister,’” she said. “This is what’s amazing about ice cream. It just brings you a lot of joy.” 

Ice Cream Window will continue to serve joy to the Ridgewood community on Saturdays and Sundays from 12 p.m. to 8 p.m. until the temperature drops.

Fogo de Chão partners with Queens Together to feed locals

Jessica Meditz on August 15, 2022

First Queens location to open in Elmhurst later this year

By Jessica Meditz

jmeditz@queensledger.com

Fogo de Chão, an internationally renowned restaurant founded in Southern Brazil in 1979, will soon make its Queens debut.

Later this year, the restaurant will open a brand new location next to Queens Center Mall in Elmhurst—marking its first Queens location, fifth in New York and 67th globally.

In preparation and celebration of the upcoming opening, Fogo de Chão partnered with Queens Together, an organization formed during the COVID-19 lockdown to address food insecurity.

Last Friday, the two groups came together at First Baptist Church of Elmhurst to provide fresh, high quality meals to over 1,500 community residents.

Fogo de Chão and volunteers worked together to provide people with meats butchered and prepared on their full-sized mobile churrasco grills.

Folks enjoyed their signature churrasco-style meats—Fraidinha and Picanha—along with mixed greens and their well-loved potato salad.

“Coming to Queens is such an amazing opportunity for us because it’s the most culturally diverse city and borough, and that’s what we love to do at Fogo,” Katie Calvin, general manager of Fogo de Chão, said.

“Especially for people who are from Latino or Hispanic countries, they often don’t have somewhere to go that feels like home,” she continued. “That’s why we love that we’re coming to Queens; we’re really excited.”

In addition to the Queens event, Fogo de Chão is committed to providing for the communities they serve, and arranges for mobile events to take place across the U.S.

Queens Together was also proud of their presence at the event, continuing their mission of empowering, representing and supporting the local restaurant community, as well as Queens residents in need.

We’re just trying to be a forward-facing program. We try to close all the gaps and connect people with food and services, and with restaurants in general, our biggest thing is trying to help them stay in business,” Devin Kloss, media director at Queens Together, said.

“Our goal is just to be somebody that they can call when they have a question, and then either we’ll find out the answer, or we’ll find the person to get them the answer,” he continued. “That’s really our goal.”

Mets third baseman Eduardo Escobar helped prepare food at the event.

Also in attendance was third baseman for the Mets, Eduardo Escobar, who is a big fan of the restaurant.

“It was actually a really organic, beautiful connection that was made with Eduardo. He started to eat at Fogo, and we started to hear him saying, ‘Fogo power,’ and ‘I play better after Fogo,’” Calvin said.

“Now we have luckily have a really tight-bonded relationship, and a percentage of our sales go to his foundation, where he provides to kids mostly in Venezuela with baseball materials, opportunities, food and supplies.”

Escobar spoke fondly of Fogo de Chão as he helped prepare the meats that went out into the community, and is happy that the restaurant so close to his heart is now physically close to him, where he plays baseball.

“The food is just so delicious, and I love everything about it. The people are also so nice,” Escobar said.

“Everything they’re doing to help the community is so important and special, and this is an amazing opportunity,” he continued. “God bless this restaurant. The food helps me feel at home.”

Food Bank’s mobile pantry to serve Ozone Park

Jessica Meditz on June 30, 2022

The Food Bank for New York City brought its Mobile Food Pantry Program to Ozone Park last week, along with an $80,000 donation from Stop & Shop to help keep the pantry stocked for weekly distributions through the summer.

Director of Special Projects for the nonprofit food bank Chantel Peters helped oversee the Mobile Food Pantry Program, situated at the corner where 101st Avenue and Liberty Avenue meet in southeast Queens, which is expected to feed 200-to-300 families each week between June 24th and August 26th.

“The Food Bank is here because our communities are struggling during this time and we want to ensure that folks don’t have to make a choice between their normal household responsibilities and food,” Peters said. “We’ve had some hardships throughout the Queens neighborhoods.”

Before the COVID-19 pandemic struck in early 2020, approximately 9.7 percent of Queens residents were food insecure. Today, the Food Bank for New York City projects that number to be nearly 16 percent of the borough, or 360,000 residents, having difficulty putting food on the table.

In 2021, the nonprofit distributed more than 121 million meals.

It’s a “360 degree” approach to tackling food insecurity according to Peters, who said that the Food Bank for New York City is equipped to try and end the cycle of poverty. With tax programs, community kitchens and pantries, along with nutrition programs promoting healthy cooking, the nonprofit aims to get to the root of food insecurity.

Peters said that instead of utilizing large-scale pop-up distributions, the nonprofit decided to do smaller and more dependable distributions in communities throughout the borough.

At the weekly pantries, food including proteins, whole grains, and dairy, as well as culturally relevant Halal food items will be distributed. Fresh fruit, produce and leafy greens will also be available in a farmer’s market style distribution. No identification or personal information is needed for food distribution, all that is asked is the size of the household.

Mohammad Khan, executive director of nonprofit Cityline Ozone Park Civilian Patrol (COPCP), can attest to the rising need of his own diverse neighborhood.

“Ozone Park… where nearly everyone is an immigrant,” Khan said.

The neighborhood of Ozone Park is nestled just to the east of Brooklyn neighborhoods Cypress Hills and East New York, and surrounded by Queens neighborhoods South Richmond Hill, Woodhaven and Howard Beach.

“The needs in this community are not just Ozone Park’s needs,” Khan said. “It’s also the needs of the areas around Ozone Park.

In COPCP’s own weekly and monthly food pantries, Khan has seen the lines grow over the past two years.

“The need has grown and we’re here to fulfill that gap,” he said. “We’re here to make sure that our community is taken care of by us.”

MidVille Kiwanis hosts 10th Annual Food Drive

glendaleregstg on November 30, 2021

Last week, the Kiwanis Club of Middle Village distributed food baskets to the community ahead of the Thanksgiving holiday.
“The Middle Village Kiwanis has delivered food to over 1,000 families over the last 10 years, sticking to its core mission of helping one person and one family at a time and giving people something to smile about,” said Alphonse Gentile, a senior vice president at Cross County Savings Bank and event coordinator of the food drive.
The 10th annual food drive was held at a Cross County branch at 80-10 Eliot Avenue. Recipients of this year’s drive included United Methodist Church and St. Margaret Catholic Church, both in Middle Village, Notre Dame Catholic Academy in Ridgewood, and Saints Joachim & Anne Church and Little Sisters of the Poor in Queens Village.
“Everyone should be able to celebrate the holidays with their loved ones, even when times are tough,” said J. Nicolois, who sits on the club’s Fundraising Committee. “Middle Village Kiwanis takes pride in collecting and distributing food for the holiday season.”

10,000 bagels donated to La Jornada Food Pantry

glendaleregstg on September 28, 2021

A donation of 10,000 bagels arrived at La Jornada Food Pantry on Monday morning, courtesy of Bagels by Bell, REIL Capital and the Queens Chamber of Commerce.
At its peak during the pandemic, La Jornada Food Pantry, located in the Bland Houses Community Center in Flushing, served upwards of 10,000 families a week, about ten times the need than before the pandemic started.
The donation of bagels and bialys was welcomed by Pedro Rodriguez, executive director of La Jornada. The food pantry has been serving the Flushing community and fighting food insecurity for 13 years, and more recently serving the thousands of families who have been impacted by both the pandemic and extreme weather.
“It’s scary,” said Rodriguez. “In the richest city in the world, the richest country in the world, people may have died of hunger.”
Public officials celebrated the donation of bagels that will be distributed out by La Jornada, while speaking to the hardships seen by the business community and the food pantry over the last year and a half.
In addition to being located in the epicenter of the pandemic, La Jornada suffered damage from Hurricane Ida earlier this month when its ground-level pantry was flooded with two feet of water.
“We have seen the inequities that families in Queens face and how our constituents have been detrimentally affected,” said Congresswoman Grace Meng. “Our families here in Queens have gone through so much. It really means a lot that we have other small businesses in the private sector looking in and stepping up to help our community.”
Assemblywoman Catalina Cruz praised partnership between the chamber, Bagels by Bell of Oceanside, and Manhattan-based REIL Capitol.
“We would not be able to do this if it wasn’t for everyone working together,” said Cruz. “Governing should be something that is done cooperatively.”
After touring the community room, Cruz lent some hope to a community that has seen small businesses and residents suffer due to the pandemic.
“Our beloved neighborhood saw thousands of people get sick and die, thousands of businesses closed and many didn’t reopen,” she said. “Unfortunately, many will probably close before the end of the year
“It’s disheartening, because sometimes you feel like no matter how much you do, it’s never going to help,” she added. “But I’m here to tell you that you can help.”

Catholic Charities hosts pop-up food pantry in Cypress Hills

webadmin on April 27, 2021

Since the pandemic began last March, Catholic Charities Brooklyn and Queens has been organizing pop-up food pantry events throughout the two boroughs.
This past Thursday, they set up a food pantry in the parking lot of Blessed Sacrament Church in Cyprus Hills.
“We have been taking people in since 8:30 a.m.,” explained Debbie Hampson, senior director of Community Health and Wellness Services for Catholic Charities, during the event. “We usually serve about 800 families.”
Catholic Charities Brooklyn and Queens operates 49 food pantries. However, when the pandemic hit last spring, the group saw a 1,000 percent increase in food requests from families in need.
In response, they began organizing the pop-up pantry events, and have since distributed over $3.4 million in food assistance to families experiencing food insecurity as a result of COVID-19.
“At the beginning we were doing this every week,” Hampson explained, “and at that time we were serving close to 1,500 families.”
Each pop-up food pantry event requires a great amount of planning and organization. Members of Catholic Charities Brooklyn and Queens and other volunteers fill bags with prepackaged foods the night before.
During the event, the group distributes the pre-filled bags, as well as fresh produce, dairy, and meat items on a first-come, first-served basis.
“It’s almost like a farmer’s market,” Hampson said as the group distributed food to attendees.
In addition to food, the pop-up event offers free COVID-19 testing and possibly COVID-19 vaccines in the near future. Catholic Charities has also partnered with the insurance provider BlueCross BlueShield, the food assistance program SNAP, and the COVID-19 emotional support helpline NY Project Hope, all of which had a presence at Thursday’s event.
“Besides being able to provide food, we want to let people know that they are not alone,” said Hampson. “We have counseling for folks because we know a lot of people have been depressed and anxious during the pandemic.”
Despite the ongoing challenges the pandemic poses, Thursday’s event very much felt like a celebration, with a DJ playing radio hits and taking requests.
Additionally, a large number of volunteers were also present, including members of the Carpenter’s Union, EJ Electric, and many parishioners from Blessed Sacrament Church.
Former Brooklyn state senator Marty Golden was in attendance as well, assisting with the food distribution and cracking jokes with the other volunteers.
“People were lined up around the corner earlier today,” he said. “We need to be there for people who are struggling during this difficult time.”

While some volunteers continued to man the food line, others went to the Blessed Sacrament Rectory for a special lunch buffet organized by the church. During the meal, the Star caught up with
“Food is a part of the community,” said John Gonzalez, an organizer for Catholic Charities. “We are happy that we can share it with our volunteers and local families.”
Catholic Charities Brooklyn and Queens is currently holding pop-up food pantry events every other Thursday, alternating between locations in Brooklyn and Queens. The next event is tentatively scheduled for May 6 at Our Lady of Mount Carmel in Astoria.

For more information on all of Catholic Charities Brooklyn and Queens food pantries and programming, visit their website at ccbq.org.

Cart check

webadmin on April 27, 2021

Dear Editor,
I am in total recognition of food carts that don’t have a license, but they must be of a certain size and length. Mayoral candidate Andrew Yang has received much backlash on this, but I have to agree with him – partly.
They should not block subway stairways or create noise and pollution.
Some of these carts serve great food, but they must not be located in front of restaurants.
This counts also for sellers of personal protection equipment, clothes, and other products that block sidewalks. In Flushing, I feel like I am going through a crowded flea market.
There is no enforcement in the area, and I can understand Mr. Yang’s disgust.
Sincerely,
Randy Savitt

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